“As always, Green Valley Grill did not disappoint. Whenever I am asked for a recommendation for a “good place to eat” in Greensboro, I don’t hesitate. GVG is first on my list. The food is always fresh, thoughtfully prepared and delightful to eat! Always something interesting on the menu, too. Outdoor seating under the pergola was the perfect place! They even supplied warm lap blankets. So thoughtful. I will be back again and again.” – OpenTable Review

SMALL PLATES

♦ Calamari, Aleppo chili aïoli 15

Blue Crab & Spinach Dip, lavosh 17

Truffled Fries, Parmesan-lime aïoli 11

♦ Mediterranean Beef Meatballs, traditional hummus, zhoug emulsion, pistachios,
grilled pita 18

♦ Cacio e Pepe Potato Croquettes, Parmesan-lime aïoli 14

♦ Wood-Fire Baked Clams Casino, crispy bacon, herb breadcrumbs
roasted red peppers, garlic, lemon, oregano, parsley 16

♦ Panko Crusted Ahi Tuna*, traditional hummus, wilted greens
crispy halloumi, tahini-mint dressing 19

♦ Mediterranean Tapas, traditional hummus, Mediterranean beef meatballs, chicken souvlaki, cacio e pepe potato croquettes, Portuguese sausage, crispy artichoke hearts, grilled pita 24

SOUPS AND SALADS

Potato Leek Soup, chive oil 5/7

Soup for Today, Market Price

♦ Simple Tossed Salad, cucumber, carrot, 5 herb buttermilk 8

Caesar Salad, romaine, croutons, Parmesan crisps 10

♦ Mediterranean Salad, garden rocket, Turkish rice pilaf
cherry tomatoes, feta, tahini-mint dressing 11

Gorgonzola Salad, garden rocket, walnuts, candied pancetta 10

SANDWICHES AND FLATBREADS

♦ Short Rib Sliders, salsa brava, Manchego, truffled fries, Parmesan-lime aïoli 17

Darn Good Burger*, herb mayonnaise, leaf lettuce, hand-cut fries (just ask for cheese) 16

♦ Portuguese Sausage Flatbread, GVG pizza sauce, caramelized onions
roasted red peppers, mozzarella, smoked paprika, Manchego 17

♦ Aegean Coast Flatbread, whipped feta, roasted zucchini, marinated artichoke hearts
Kalamata olives, pickled shallots, mozzarella, toasted pistachios, dill 16

ENTRÉES

♦ Wild Mushroom Freekeh Wheat Risotto, whipped feta, black garlic, crisp oyster mushrooms, truffled herb oil 26

♦ GVG Paella, saffron rice, rotisserie chicken, Portuguese sausage, shrimp, mussels,
cilantro, crostini 34

Pecan Crusted Trout, lemon beurre blanc, polenta, seasonal vegetable 29

♦ Wood-Fire Baked Za’atar Scottish Salmon, zhoug emulsion, polenta, asparagus 39

Parmesan Crusted Chicken, lemon-garlic sauce, herb goat cheese, fried capers
mashed potatoes, seasonal vegetable 28

♦ Mediterranean Shrimp Linguine, saffron-preserved lemon cream
cherry tomatoes, Kalamata olives, capers, Aleppo chili 34

Today’s Chef Selection, (please ask your server) Market Price

♦ Pan-Seared Scallops, pistachio-dukkah dusted
charred blood orange brown butter, saffron-fennel purée, wilted greens 38

Wood-Fire Grilled T-Bone*, garlic-rosemary steak sauce, truffled fries,
Parmesan-lime aïoli 39

♦ Rotisserie Chicken, za’atar salsa verde, Greek roasted potatoes, asparagus 27

♦ Wood-Fire Grilled Salmon*, mustard-dill beurre blanc, polenta, seasonal vegetable 32

Tuscan Braised Beef Short Ribs, Marsala & Parmesan-tomato ragout, mashed potatoes, wilted greens 34

♦ Wood-Fire Grilled Filet Mignon*, za’atar salsa verde butter, mashed potatoes,
wilted greens 38